CRUST:

1/2 c. butter, softened
1 c. (8 oz. or 1/2 pt.) dairy sour cream
1 egg
1 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. sage

Cook a 10 ounce package frozen mixed vegetables in 2 tablespoons butter; drain. Combine with 1/2 cup (4 oz. can) drained mushrooms, 1 1/4 cups (10 1/2 oz. can) condensed cream of chicken soup, 2 cups cubed chicken or turkey (may use 3 to 5 ounce cans chicken or turkey drained). Add 1/2 cup chopped onion; mix well. Set aside.

Combine butter, sour cream and egg; beat at medium speed until smooth. Add flour, salt, baking powder and sage (or thyme); blend at low speed until thoroughly combined. In ungreased 9" pie pan or 12"x8" baking dish, spread batter evenly over bottom and up sides to within 1" of rim.

Spoon filling into crust; sprinkle with 1 cup shredded cheddar cheese. Bake at 400 degrees for 25 to 30 minutes until crust is golden brown. Let stand for 10 minutes. Serves 4.